TAZA Fresh Table Restaurant in Tagaytay

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TAZA Fresh Table: A Perfect Mix of Global and Local Flavors

Last January 28, along with other foodies, I was invited for a media preview of one of the newest and most unique restaurants in Tagaytay, the TAZA Fresh Table Restaurant. It’s a new Fresh Table concept restaurant with the help of New York-trained chef Jayme Natividad of Taal Vista Hotel.

Taza Fresh Table Restaurant in Taal Vista Hotel Tagaytay
Taza Fresh Table Restaurant in Taal Vista Hotel Tagaytay 

The hotel’s newest restaurant is situated right at The Ridge. It overlooks the famed Taal Lake and Volcano itself. The restaurant is garden-inspired. Featuring glass walls and a 180-degree view of one of the country’s most stunning vistas, it provides an unforgettable experience beyond the culinary. While there, you won’t just enjoy the exceptional food, you will also enjoy the great ambiance.

Food Tasting at Taza Fresh Table Restaurant in Tagaytay
Food Tasting at Taza Fresh Table Restaurant in Tagaytay

Locally Sourced

Coming from the Arabic word taaza meaning “fresh”, the restaurant also has an open kitchen. You can see right into the heart of the culinary thrill you’re about to experience. TAZA Fresh Table Restaurant offers international cuisine with innovation. They only use the best ingredients they have meticulously sourced from local suppliers. That’s right! 95% of ingredients served before you can be bought and found in the Philippines!

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Spacious Dining Area
Spacious Dining Area

Dishes are made from lobsters you can only find in Batangas, Cebu’s mangoes, ducks from Laguna, Negros Island’s black rice and coffee beans, organic vegetables and herbs from Benguet, Cavite, and even Taal Vista Hotel’s own garden!

A Good, Fresh Meal

Mezze Platter
Mezze Platter

For appetizers, we were served pita bread paired with various mezzes such as Baba Ghanoush, Boquerones, Brandade, Grilled Corn with Mint and Cheese, Olive Tapanade, Sauteed Chicken Liver with Garlic confit, Spinach with Bacon Jam, and Tabbouleh. My personal favorite would have to be the Sautéed Chicken Liver with Garlic Confit and their version of the Brandade.

Kale Salad
Kale Salad

In addition to the pita bread and assorted mezzes, we were also served their kale salad—a mixture of beets, cherry tomatoes, organic kale, pato queso de bola, red onion, and toasted cashew nuts. The dressing was a vinaigrette made from juiced pineapple and dalandan from Tagaytay.

Taza Pizza
Taza Pizza

For the soup, we tried their Cream of Kale and Spinach Soup. It’s a tasty soup made from crème fraîche, kale, leeks, potatoes, and Tagaytay spinach. They also served pizzas with various flavors like Four Cheeses, Grilled Vegetable Pizza, Margherita, and a Squid, Shrimps, and Anchovies pizza.

Duck and Mushroom Lasagna
Duck and Mushroom Lasagna

They also served a sampling of their homemade fresh pastas. First, we tried their Duck and Mushroom Lasagna. It is made from Laguna duck, a trio of Tagaytay mushrooms (oyster, shiitake and button mushrooms), béchamel sauce, and parmesan cheese. We also tasted their Papardelle Caccio e Pepe served with parmesan cheese, thyme, and a trio of peppercorns.

Tomahawk Pork Chop
Tomahawk Pork Chop

For the main course, they served us plenty. The Tomahawk Pork Chop, a tender pork with caramelized onions and bananas with pork jus.

Pan-Seared Chicken
Pan-Seared Chicken

There was also the Pan-Seared Chicken, with Trio of Tagaytay mushrooms, and chicken jus.

Grilled Iloilo Prawns
Grilled Iloilo Prawns

The Grilled Iloilo Prawns were grilled oversized prawns served with leeks and romesco sauce.

Fillet of Sole en Papillote
Fillet of Sole en Papillote

Lastly, there was the Fillet of Sole en Papillote. It’s a mixture of baby vegetables, clams, marble potatoes, and squid lemon-baked inside a folded paper pouch. I liked how the ingredients were cooked. Everything was tender and full of flavor.

Cannoli Ube Ricotta and Langka cream
Cannoli Ube Ricotta and Langka cream

To cap off the meal, we were served dessert. The Cannoli Ube Ricotta and Langka cream was a crispy tube filled with ube ricotta and langka cream.

Molten Alfonso Chocolate Cake
Molten Alfonso Chocolate Cake

The Molten Alfonso Chocolate Cake, on the other hand, was made with alfonso tablea chocolate and pato queso de bola ice cream.

A Must Try

When TAZA Fresh Table Restaurant says “fresh”, they mean fresh! Chefs take great care in preparing the dishes they serve without shortcuts. As a guest, you can expect garden-fresh vegetables and herbs, handmade pasta, sauces that are made from scratch, and even slow-cooked smoked meats.

With one of my favorite travel buddies - Gay Emami of PinayTravelJunkie.com
With one of my favorite travel buddies – Gay Emami of PinayTravelJunkie.com

This restaurant combines global cuisine with local ingredients, making sure to serve their high quality cuisine with consistency using sustainable ingredients every time. You can visit T?ZA Fresh Table Restaurant at Taal Vista Hotel, Kilometer 60, Aguinaldo Highway, Tagaytay City, 4120 Philippines.

Media with Taal Vista Management
Media with Taal Vista Management

TAZA Fresh Table Restaurant is driven by the passionate commitment to source local and cook global, ensuring consistent high quality cuisine showcasing single-origin and sustainable ingredients on every plate. TAZA Fresh Table Restaurant is located at Taal Vista Hotel along Kilometer 60, Aguinaldo Highway, Tagaytay City 4120 Philippines.

Fresh Organic Vegetables from Tagaytay
Fresh Organic Vegetables from Tagaytay

For inquiries and reservations, please call +63 (2) 917-8225, +63 (46) 413-100 or +63 0917 809-1254. Stay connected with Taal Vista Hotel (hotel info). Visit our website at www.taalvistahotel.com and join us on Facebook (facebook.com/taalvistahotel) and Twitter (@taalvistahotel).

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